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Heat your skillet over medium-high heat. When it’s nice and hot, add the olive oil, swirling it around to coat the pan. I love listening to that sizzle when I lay the pork chops in! Place the chops in the skillet and cook for about 4-5 minutes without moving them. Flip them over once they’ve developed a beautiful golden-brown crust.
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After flipping, add the butter to the pan, allowing it to melt and foam. As it melts, use a spoon to baste the butter over the top of the chops. This not only adds flavor but also keeps them moist. Cook for another 4-5 minutes, or until a meat thermometer reads 145°F (63°C) in the thickest part of the chop.
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Once they’re done, transfer the pork chops to a cutting board and let them rest for about 5 minutes. This resting period is crucial, as it lets the juices redistribute throughout the meat, ensuring every bite is succulent and tender. After resting, garnish with fresh herbs before serving!
Pro Tips for Best Results
I tested this recipe three ways: varying the thickness of the chops, cooking times, and seasoning levels. I found that bone-in chops provide more flavor and juiciness than boneless. So, if you’re deciding, go for the bone-in!
For the best sear, make sure your skillet is truly hot before adding the chops. If it’s not sizzling upon contact, the meat will steam instead of sear, and you won’t get that delicious crust we all love.
Lastly, don’t forget the resting step! I once cut into a chop too soon, and while it was still tasty, the juices ran all over the plate instead of staying in the meat. Trust me, waiting those few extra minutes is worth it!
Common Mistakes to Avoid
One mistake I often see is not seasoning the pork chops enough. Remember, the seasoning not only enhances the flavor, but it also helps create that beautiful crust. A light sprinkle won’t do—be generous! (See the next page below to continue…)